Tree nut snack consumption is associated with better diet quality and CVD risk in the UK adult population: National Diet and Nutrition Survey (NDNS) 2008-2014
Tree nut snack consumption is associated with better diet quality and CVD risk in the UK adult population: National Diet and Nutrition Survey (NDNS) 2008-2014
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DOI：
10.1017/s1368980019003914
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发表时间：
2020-12-01
影响因子：
3.2
通讯作者：
Hall, Wendy L.
中科院分区：
文献类型：
--
作者：
Dikariyanto, Vita;Berry, Sarah E.;Hall, Wendy L.
目的：研究2008- 2014年英国国家饮食和营养调查（NDNS）中英国成年人食用树坚果零食（TNS）与饮食质量和心血管疾病（CVD）风险的相关性。设计：使用4-d食物日记、血液样本和CVD风险标志物的物理测量数据进行横断面分析。采用改良地中海饮食评分（MDS）和改良健康饮食评分（HDS）评估饮食质量。TNS消费与饮食质量和心血管疾病风险的标志物的关联进行了调查调整的多变量线性回归调整性别，年龄，种族，社会经济和吸烟状况，居住地区和总能量和酒精intake.Setting：UK free-living population.Subjects：4738 adults（>= 19 years）.Results：TNS消费者有较高的修改MDS和HDS相对于非消费者。与非消费者相比，TNS消费者也具有较低的BMI，WC，SBP和DBP以及较高的HDL，尽管仅观察到SBP增加坚果摄入量（g/4184 kJ/1000 kcal能量摄入量）和较低的CVD风险标志物之间的剂量相关的完全调整的显著关联。TNS的摄入量也与总脂肪、单不饱和脂肪酸、n-3和n-6多不饱和脂肪酸、纤维、维生素A、硫胺素、叶酸、维生素C、维生素E、钾、镁、磷、硒和铁的摄入量较高有关;饱和脂肪酸、反式脂肪酸、总碳水化合物、淀粉、游离糖、钠和氯化物的摄入量较低。TNS消费者报告更好的饮食质量和消费与较低的心血管疾病风险因素相关。作为一般饮食指南的一部分，应该鼓励用TNS代替不太健康的零食。
Objectives:To examine associations of tree nut snack (TNS) consumption with diet quality and cardiovascular disease (CVD) risk in UK adults from National Diet and Nutrition Survey (NDNS) 2008-2014.Design:Cross-sectional analysis using data from 4-d food diaries, blood samples and physical measurements for CVD risk markers. To estimate diet quality, modified Mediterranean Diet Score (MDS) and modified Healthy Diet Score (HDS) were applied. Associations of TNS consumption with diet quality and markers of CVD risk were investigated using survey-adjusted multivariable linear regression adjusted for sex, age, ethnicity, socio-economic and smoking status, region of residency and total energy and alcohol intake.Setting:UK free-living population.Subjects:4738 adults (>= 19 years).Results:TNS consumers had higher modified MDS and HDS relative to non-consumers. TNS consumers also had lower BMI, WC, SBP and DBP and higher HDL compared to non-consumers, although a dose-related fully adjusted significant association between increasing nut intake (g per 4184 kJ/1000 kcal energy intake) and lower marker of CVD risk was only observed for SBP. TNS consumption was also associated with higher intake of total fat, mono-, n-3 and n-6 polyunsaturated fatty acids, fibre, vitamin A, thiamin, folate, vitamin C, vitamin E, potassium, magnesium, phosphorus, selenium and iron; and lower intake of saturated fatty acids, trans fatty acids, total carbohydrate, starch, free sugar, sodium and chloride.Conclusions:TNS consumers report better dietary quality and consumption was associated with lower CVD risk factors. Encouraging replacement of less healthy snacks with TNS should be encouraged as part of general dietary guidelines.